Arabic Recipes
Kibbeh Bil Leban
Serves : 10
Ingredients:
400 g crushed wheat
500 g minced lamb meat
100 g onions, finely chopped
20 g salt
10 g pepper
80 ml oil
200 g lamb, roughly ground
1 litre yoghurt
80 ml water
100 g cornflour
200 g mint, chopped
100 g garlic, chopped
100 g pine nuts
Method:
Clean, wash and soak crushed wheat in water for 1 hour. Drain. Combine with minced lamb, finely chopped onions, salt and pepper, and grind well. Shape into small balls and keep aside. Heat 40 ml of oil in a
4 minutes. Keep aside. Mix yoghurt and water separately in a
Tajen Khudar
Mushakal
Serves : 10
Ingredients:
150 ml corn oil
500 g eggplant, peeled and cubed
500 g potatoes, peeled and cubed
500 g marrow, peeled andcubed
300 g green peppers, sliced
150 ml olive oil
175 g onions, finely chopped
40 g garlic, finely chopped
500 g tomatoes
20 g salt
10 g pepper
30 ml water
10 g white pepper
Method:
Heat corn oil in a covered
Stuffed Vine Leaves
Serves : 10
Ingredients:
300 g rice
2 big onions chopped
100 g parsley, finely chopped
1 tsp dried mint, finely chopped
500 g tomatoes, finely chopped
150 ml olive oil
300 ml lemon
20 g salt
3 g pepper
500 g potatoes, peeled & sliced
1 kg vine leaves
Method:
Clean, wash and soak the rice for 30 minutes. Drain. Add parsley, mint, tomatoes, and half the portion of oil, lemon juice, salt and pepper, and mix well. Set aside. Arrange the tomatoes and potato slices on the base of a very shallow casserole dish. Wash the vine leaves in hot water. Stuff them with the rice mixture. Place them on the potato and tomato base. Cover with water and add the rest of the lemon juice, oil, salt and pepper. Weigh down the leaves with a plate and cook covered on HIGH for 20 minutes. Serve cold.
English Cookbook
Stuffed Vine Leaves